Brine Or Rub

[lathechips]

I there a rule of thumb on when to soak in a brine or to use a rub before into the smoker?

 

[four20]

Well not really. Chicken parts I brine. Pork I rub. Beef I sometimes brine or rub. It depends on the natural flavor of the meat, and how I'm looking to enhance it. 

 

[chef jimmyj]

I brine lean meats. Fish, Poultry, Pork Loins. Fatty Pork and Beef, I dry rub. Injection works well but extra care needs to be taken to make sure the smoker does not go out...JJ